January is National Soup Month. Makes sense, but we had no idea either. You’ve got nearly two weeks of souper-duper celebrating to do with a bowl of your favorite, slurpable winter soup meal before February brings us National Canned Food, National Grapefruit and National Creative Romance Month. Try this new recipe courtesy of Smart Kitchen, online cooking school in Scottsdale, for Yellow Split Pea with Butternut Squash Soup. This soup recipe got you stumped? Click here to Smart Kitchen for the recipe and more information on their online school.
Yellow Split Pea with Butternut Squash Soup
2 Yellow Onions, Large Diced
1 lb Yellow Split Peas
4 TBSP Whole Butter
6 cups Chicken Stock
1 Large Butternut Squash, peeled and de-seeded, medium diced
1, 6-8oz Ham Hock or Turkey Leg
1 Poblano Pepper, de-seeded and rough chopped
¼ tsp of Celery Seed
Salt and Pepper to Taste
Nutmeg for Garnish
Rinse the yellow split peas under running water in a fine mesh strainer. Then soak in a large saucepan with over night. If you are in a rush 2-3 hours will allow the Yellow Split Peas to soak up enough water and soften. Strain the yellow split peas.
Set the sauce pan on Medium/High Heat. Place the Whole Butter in the pan. Sauté the onions and ham hock for 5 minutes. Add the butternut squash and the Poblano. Continuously stir with a large kitchen spoon and sauté for 10 minutes. Once the vegetables seem softer, pour in the Chicken Stock. Stir everything together gently to prevent splashing. Add in the celery seed. Leave on a simmer for 1 hour.
After the hour is up, use tongs and take out the ham hock and discard. Place everything into a blender, and puree. When serving immediately, garnish with some nutmeg, or spaghetti squash with a dollop of sour cream.
Winter vegetables, like the butternut squash in this recipe, are sometimes ignored in favor of summer favorites; however, there are many reasons to savor them. They add loads of vitamins and nutrients to our diets, do wonders for our immunity, and taste great when prepared properly. Plus, eating seasonally is eating green: as it takes us back to the old days of eating only the freshest available products. It’s a more sustainable eating.